Kale curry is a wonderful way to recharge with exciting flavors and lots of nutrients. A great detox meal.
When I need something delicious and nutrient-dense in my life, which is often, this is one of my favorite recipes. This is kale cooked in a spicy, rich-tasting curry sauce that gets extra nutrition and creaminess from pureed pumpkin. Two power veggies in one yummy veggie curry!
I discovered the creamy pumpkin curry sauce idea a few years ago when I was feeling experimental and had an extra can of pumpkin lying around the cupboard. I’m seriously in love with it because it’s a wonderful alternative to yogurt and butter and stuff that often turns up in curry sauces to give richness and body. Pumpkin is also great source of fiber and has lots of vitamins and antioxidants, so when I eat it I feel properly refreshed.
Equally important, it tastes fabulous when currified. Like, it has very little distinct flavor except this mild backgroundy depth and slight sweetness – very slight though. It just soaks up all those aromatic curry spices and gets lovely and mellow. Best way I can describe it: did you ever eat korma in an Indian restaurant? It tastes a lot like korma sauce. I just love it.
Kale has a fairly bold, what I’d call green flavor and a lot of texture. Pretty hard to tame, but it totally meets its match with this rich, spicy sauce.
I usually don’t get this into the nutritional specifics of my recipes, but this kale curry is so exceptionally healthy I feel like I should. So here are a few reasons to make this curry, other than it’s delicious (if you need more):
- Fiber. Fiber fiber fiber. Between the kale and the pumpkin there’s a boatload of fiber going on, which is great for weight loss, digestive health, heart health…health in general. When I want to feel good and happy, fiber is the first thing I’m trying to eat.
- Good eyesight. Both kale and pumpkin are super sources of vitamin A and help stave off nasties like macular degeneration. #eatrightforyoursight!
- Happy mood, my favorite thing in the world. I feel that kale and pumpkin have such outstanding nutrition profiles that they can’t help but create a body-wide butterfly effect of awesome, and our minds are necessarily part of that. Actual scientists say kale and pumpkin are both rich in carotenoids which help induce feelings of optimism.
Seriously though, it’s just a great curry that happens to be super healthy. Also, I figured you’ll want a big dish, so I calculated the nutrition info based on three large servings. I base that on my wanting a big dish. It is what it is.
I found two HuffPost articles with interesting stuff about the health benefits of kale and pumpkin. This one’s about kale, and this one’s about pumpkin. If you want to check them out. But make the curry first. I think you’re going to love it. 🙂
Eat Healthy Eat Happy
Kale curry is a wonderful way to recharge with exciting flavors and lots of nutrients.
15 minPrep Time
35 minCook Time
50 minTotal Time
- 3 Tbs olive or canola oil
- 3 tsp chili powder
- 2 tsp cumin
- 2 tsp garam masala
- 2 tsp red curry powder
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 yellow onion, chopped
- 4-5 cloves garlic, chopped
- about 1 fresh ginger, chopped
- 1 red bell pepper, chopped
- 1/4 c water (more as needed)
- 2 Tbs peanut butter
- 15 oz. can plain pumpkin puree
- 1 c unsweetened non-dairy milk (I use almond)
- 1 1/2 c water
- 1 1/2 bunch kale, leaves torn from the stems
- Special equipment: immersion blender (blender or food processor can work too)
- Combine the oil and spices in a large saucepan over low-medium heat. Let the spices bloom in the oil for about five minutes, stirring as needed. Remove from heat if they start to burn.
- Raise the heat to medium. Add the onion and saute for 2-3 minutes. Add the garlic, ginger, bell pepper and water and saute together about 5 minutes.
- Stir in the pumpkin, milk, peanut butter and water and simmer 2-3 minutes. Use an immersion blender to puree everything into a creamy sauce. If you don't have one, this could be done in batches in a food processor or blender and returned to the saucepan.
- Fold in the kale leaves and add a little more water if they're not folding in easily. Turn the heat to low, cover and let simmer 20 minutes, stirring occasionally.
[img src=http://eathealthyeathappy.com/wp-content/uploads/2015/05/kale-curry-nutrition.jpg width=251 height=314 class=aligncenter size-full title=kale curry nutrition]
Here’s a pin! If this whole pumpkin curry sauce idea is starting to sound pretty irresistible, yay! Here’s another – Vegan Pumpkin Paneer with nommy little tofus instead of paneer cheese. One of my all-time faves.